Fragrant broth, slurp-worthy noodles, fresh herbs – all in one cozy bowl.
Hey there!
You know that craving for pho and ramen that hits at the same time? This bowl of Vietnamese Pho-style Ramen is the best of both worlds.
You get that rich, aromatic pho broth layered with spices like star anise and cloves – but instead of rice noodles, we’re using curly, chewy ramen noodles.
It’s warm, comforting, and comes together way faster than traditional pho.
It’s my go-to on a chilly night or when I want something that feels like it simmered all day but didn’t.
🍜 Why I Love This Recipe
This recipe feels like a little magic trick every time I make it. It gives me big flavors in a short time, and every bite hits the spot.
- You get that deep pho flavor in less than 30 minutes.
- Ramen noodles make it extra cozy and fun to eat.
- You can easily adjust toppings to suit your taste.
- It tastes like it came from a restaurant, but it’s made at home.
- Leftovers are even better the next day!
🍽 Servings & Time
- Serves: 4
- Cook time: 30 minutes
- Prep time: 15 minutes
- Total time: 45 minutes
🔬 Why This Recipe Works (Quick Science)
Pho broth traditionally takes hours, but we speed it up by toasting whole spices and simmering them in store-bought beef broth. This brings out their oils and fragrance fast. Using thinly sliced beef lets it cook in the broth with just a quick dunk – like a hot pot!
🧠 Common Mistakes
- Using un-toasted spices – Toasting is key for flavor!
- Overcooking the noodles – They get mushy fast. Cook just until done.
- Adding the beef too early – It should be raw and thin, and only added when serving.
- Skipping the toppings – The herbs, lime, and sauces make it shine.
- Using thick-cut beef – It won’t cook fast enough in the broth.
🛒 What You’ll Need
Broth & Noodles:
- 8 cups beef broth (low sodium)
- 1 tablespoon whole coriander seeds
- 3 whole star anise
- 4 whole cloves
- 1 small cinnamon stick
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1-inch piece fresh ginger, sliced
- 2 garlic cloves, smashed
- 2 packages instant ramen noodles (discard seasoning)
Toppings:
- 8 oz beef sirloin, very thinly sliced
- 1 cup fresh bean sprouts
- 1/2 cup fresh Thai basil leaves
- 1/4 cup fresh cilantro
- 1 lime, cut into wedges
- 1 small jalapeño, thinly sliced
- Hoisin sauce and Sriracha for drizzling
💡 Pro Tips
- Pop the beef in the freezer for 20 minutes before slicing – makes it easier to cut thin!
- Use a strainer to scoop out the whole spices before serving.
- Serve toppings on a platter so everyone can build their own bowl.
- Cook noodles separately to keep them from soaking up too much broth.
- Add a dash of lime juice last – it brightens everything!
🔧 Tools You’ll Need
- Large pot or Dutch oven
- Fine mesh strainer or slotted spoon
- Ladle
- Knife + cutting board
- Tongs or chopsticks
- Bowls for serving
🔁 Substitutions & Variations
- Beef → Try thinly sliced chicken breast or tofu
- Ramen → Use rice noodles for a more traditional pho feel
- Herbs → Swap in mint if you can’t find Thai basil
- Broth → Use chicken broth if you prefer a lighter base
- Spicy → Add chili oil instead of jalapeños
⏲ Make Ahead Tips
- You can make the broth up to 3 days ahead – just strain and chill it!
- Slice the beef ahead and store it tightly wrapped in the fridge.
- Toppings can be prepped and stored in separate containers.
🥣 Instructions
Step 1: Toast the Spices
Add 1 tbsp coriander seeds, 3 star anise, 4 cloves, and 1 cinnamon stick to a dry pot. Toast over medium heat for 1-2 minutes, until fragrant.
Step 2: Build the Broth
Add 8 cups beef broth, 1 tbsp fish sauce, 1 tbsp soy sauce, 2 smashed garlic cloves, and sliced 1-inch ginger to the pot. Bring to a boil, then lower to a simmer and cook uncovered for 20 minutes.
Step 3: Cook the Noodles
Meanwhile, cook 2 packs of ramen noodles in a separate pot according to package instructions (usually about 3 minutes). Drain and set aside.
Step 4: Prep Toppings
While the broth simmers, arrange 8 oz thinly sliced raw beef, 1 cup bean sprouts, 1/2 cup Thai basil, 1/4 cup cilantro, lime wedges, and sliced jalapeño on a platter.
Step 5: Strain the Broth
Use a fine mesh strainer or slotted spoon to remove and discard the spices, garlic, and ginger. Keep broth hot.
Step 6: Assemble the Bowls
Divide noodles into 4 bowls. Lay raw beef slices on top. Ladle steaming hot broth directly over the beef to cook it. Top with sprouts, basil, cilantro, jalapeños, a squeeze of lime, and drizzle with hoisin and sriracha.
🧊 Leftovers & Storage
- Store broth, noodles, and toppings separately.
- Reheat broth to a boil before pouring over beef again.
- Use leftovers within 3 days for best taste.
- Noodles may soak up broth over time – keep them dry until serving.
🍽 What to Serve With
- Vietnamese spring rolls or summer rolls
- Cucumber salad with rice vinegar
- A cold Thai tea or sparkling water with lime
- Light pickled veggies for crunch on the side
❓ FAQ
Can I use pre-sliced beef from the store?
Yes! Just make sure it’s labeled “shabu shabu” or “hot pot” thin.
Can I make it vegetarian?
Totally – use veggie broth, tofu, and skip the fish sauce.
How spicy is it?
Not very! The jalapeños and sauces add heat, but it’s easy to control.
Can I freeze the broth?
Yes – cool it, strain it, and freeze for up to 2 months.
💬 Wrap-Up
This pho-style ramen is the kind of recipe you’ll want to keep in your back pocket – especially for when you want something comforting but not complicated. Give it a go, make it your own with toppings, and let me know how it turned out in the comments! I’d love to hear what you think or help if you have questions. Happy slurping! 🍜